Chicken Parmesan: America’s Most Popular Non-Italian Dish

This is not an Italian dish.
Since so many of you have asked me for the recipe, I will comply.
Let me know if it is to your liking!

Tender breaded Chicken Parmesan is topped with mozzarella cheese and smothered in your favorite gravy. A great dish for the whole family.

The herb encrusted chicken breast and melted cheese is excellent served on a bed of spaghetti or the way I like is on top of angel hair pasta.


Whatever you choose, you’ll make this Chicken Parmesan recipe over and over again. It’s not quick and easy but it is well worth the time and effort it takes to prepare.


  • 4 boneless chicken breasts washed and patted dry.
  • 2 eggs
  • 1/4 cup of milk
  • 3/4 cup of bread crumbs
  • 1/2 cup of grated Romano cheese
  • 2 Tbls dried basil
  • 2 packages of fresh buffalo mozzarella cheese sliced
  • 3 oz. Parmesan cheese
  • 1 pound of spaghetti or angel hair pasta
  • 1/4 cup of extra virgin olive oil
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • spaghetti sauce 



  • Slice breasts in half and pound thin between two sheets of wax paper with mallet.
  • Mix egg and milk in a shallow dish.
  • Mix bread crumbs, Romano cheese, basil and salt and pepper in another shallow bowl.
  • Dip chicken in egg mixture then in breadcrumb mixture until completely coated.
  • In a heavy skillet, fry the chicken on both sides for about 10 minutes.
  • Drain on top of a paper towel when done.
  • In a casserole dish put some spaghetti sauce at the bottom of the dish.
  • Arrange chicken slices and top with more sauce.
  • Top with mozzarella cheese.
  • Bake in a 350 degree oven covered with foil until cheese is melted. About 15 minutes.
  • Remove foil and place under broiler for about 5 minutes until cheese is lightly browned. Watch it carefully or the cheese will burn quickly.
  • In a large pot boil 6 cups of water and cook pasta until “al dente”.
  • Serve with Parmesan and you’re all set. 

    Use your own sauce recipe or use mine in the pasta recipe section of this site. Enjoy!

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